break a chicken. 1 bird. 9 pieces. the easy way. warning: video not for vegans or vegetarians!

Fudehouse shows us how to ‘break a chicken’ (is it just me, or does that sound terrible?) a.k.a. cut a whole, raw chicken into 2 breasts, 2 wings, 2 legs, 2 thighs and 1 back. Thanks for the tutorial, guys!


Whole birds are versatile. They can be roasted in their entirety or cut to culinary whimsy. McClure [Chef & Owner of Starker’s Restaurant in Kansas City] likes the flavor and freshness of local chickens, and whole is usually the only choice when buying local. Whole is also a better value.

That epitome of easy 1990s cooking — the boneless, skinless chicken breast — costs about 60 percent more per pound than a whole chicken. A recent glance through Kansas City supermarket meat cases showed whole birds selling for $1.69 a pound, compared to $4.29 a pound for denuded breasts. Even local, free-range chickens were less, at $3.29 a pound.

{Quotes taken from Ann Brockhoff’s article in the Pueblo Chieftan, Want to save money? Buy whole chickens — and a sharp knife, recipes and how to make stock included }







1 Comment

  • Kiersten Krajcar says:

    Okay, that video was epic. I feel like it would take me a half hour to get through all of that. Going to give this a try soon! It’s in my queue somewhere between crockpot roasting the whole chicken and spatchcocking. It’s a big world out there!

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